Chocolate Whoopie Pies
Now there is some debate about whether Whoopie pies originated in Amish country or in New England (Maine, specifically), but what everyone can agree on is that these pies taste amazing and make everyone (want to) yell, “Whoopie!” These desserts are so fun because it’s like eating a little, decadent sandwich, and everyone gets their own. They’re perfect for lunches, picnics, or snacks, so the recipient gets a delicious surprise. Big kids feel grown up with their big-kid desserts, grown-ups feel like kids again—this sweet delivers the best of both worlds!
Why You’ll Love This Recipe
Chocolate Whoopie Pies are the perfect blend of cake and cookie with a creamy filling that’s simply irresistible. They’re easy to make, fun to eat, and bring a smile to anyone’s face. Whether you’re making them for a special occasion or just because, these treats are sure to become a family favorite.
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer or hand mixer
- Baking sheets
- Parchment paper or non-stick spray
- Ice cream scoop or tablespoon
- Wire rack
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup buttermilk (or regular milk)
- 1/2 cup unsweetened cocoa powder
- 1 large egg
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 1 cup vegetable shortening
- 1 1/2 cups powdered sugar, plus more for optional garnish
- 2 cups marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350º F and line 2 baking sheets with parchment paper or non-stick spray.
- In a bowl, combine the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar. Once the mixture is light and fluffy, add the egg and vanilla.
- Alternate between adding dry ingredients and buttermilk to the egg mixture, beginning and ending with the dry ingredients. Add in 1/3 cup increments. Scrape down the sides to ensure everything is incorporated.
- Using an ice cream scoop or tablespoon, spoon equal amounts of batter (about 1/4 cup) 2-3 inches apart on the baking sheets.
- Place in the oven and bake for 12-15 minutes. The tops should be puffed up and springy, and a toothpick inserted in the center should come out clean.
- Transfer to a wire rack to cool completely.
- In a mixer or using a hand mixer, beat the shortening and marshmallow fluff together.
- Slowly add in powdered sugar and vanilla extract until smooth.
- Once the whoopie pies are completely cool, spoon filling (1-2 tablespoons) onto the flat side of a cake and top with a second cake to create a sandwich. Optional: sprinkle the top with powdered sugar.
- Serve immediately or wrap individually in plastic wrap to preserve freshness.
Tips for Success
- Ensure your butter is at room temperature for a smooth batter.
- Use an ice cream scoop for evenly sized whoopie pies.
- Make sure the pies are completely cool before filling to prevent the filling from melting.
Additional Tips and Variations
- For a fun twist, add a teaspoon of espresso powder to the batter for a mocha flavor.
- Try using flavored marshmallow fluff for different filling flavors.
Nutritional Highlights (Per Serving)
These Chocolate Whoopie Pies are a delightful treat, but keep in mind they are indulgent in calories and sugar. Enjoy them as an occasional treat.
Frequently Asked Questions (FAQ)
- Can I make these in advance? Yes! You can make them a day ahead and store them wrapped in plastic wrap to keep them fresh.
- Can I freeze Whoopie Pies? Absolutely. Wrap them individually in plastic wrap and place them in an airtight container to freeze for up to 2 months.
- What can I use instead of vegetable shortening? You can substitute with butter, though the texture of the filling might be slightly different.
Conclusion
I hope you enjoy making and indulging in these delightful Chocolate Whoopie Pies! They’re a nostalgic treat that brings joy to both kids and adults alike. Don’t forget to share your creations and experience in the comments below or tag us on social media. Happy baking!
